After decades in the coffee wilderness, looked down upon as cheap, bitter, low-grade coffee to be consigned to instant coffee, robusta is making an incredible resurgence. We are finding that, when given the same care and attention from the farm to the bar as is afforded to arabica, robusta can produce delicious cups of coffee too!
Our newest offering is one such coffee. From the Ea Tân cooperative in inland Vietnam, this coffee is grown slightly higher than other coffees in the area, and therefore ripens about a month later than other coffees, resulting in higher sugar content in the cherry and a slighter sweeter cup of coffee. This coffee is anaerobically processed, but you’re not going to find the funky, pungent fruits that you would in anaerobic arabicas. Instead, the processing leads to a much silkier, smoother body and a syrupy sweetness.
Robusta tastes nothing like arabica, and nor should it try to. It is its own thing, deep, rich, with low acidity and huge body. We think you’ll be pleasantly surprised!